Mini Bacon Stuffin’ Muffins© (makes 12)


  • 5.6oz-160g plain flour (sifted)
  • 4.9oz-140g unsmoked bacon (fat removed, diced)
  • Pinch of salt & black pepper
  • 2 medium eggs (free-range)
  • 3.5oz-100g fresh breadcrumbs
  • 1 ½ teaspoons baking powder
  • 8 tablespoons vegetable stock (cooled)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried parsley
  • 2 tablespoons onion granules
  • 1 teaspoon dried sage
  • 1 dry crumbly chicken stock cube
  • 1 teaspoon celery salt
  • ½ teaspoon garlic puree
  • 2.8oz-80g unsalted butter (cold and cubed)
Glaze (***beat the two together***)
  • 2 tablespoons milk
  • 1 egg yolk (free-range)


  1. Pre-heat oven to 356˚f/180˚c conventional oven or 320˚f /160˚c fan assisted oven. Grease a 12-hole muffin tin (or use paper cases) and set to one side
  2. In a small frying pan with a splash of vegetable oil over a medium/high heat, fry the bits of bacon with the garlic puree until they are cooked through. Drain off the excess fat and set to one side until later
  3. In a large mixing bowl, add the flour and butter. Using your fingers, massage the two together until thoroughly combined and looks like breadcrumbs
  4. Next, add the baking powder, parsley, bacon bits, breadcrumbs, sage, salt, pepper, chicken stock, celery salt and onion granules and combine
  5. Make a well in the middle of the mix and add the eggs, vegetable stock, Dijon mustard and Worcestershire sauce and stir together using a cutlery knife until there is no dry mix left visible
  6. Spoon the mix equally into the tin/cases, brush the tops with glaze and pop into the centre of the oven for 30 minutes until golden on top.
  7. Remove from the oven and allow to cool completely before removing them from the tin. Serve as part of a meal (goes beautifully with eggs, beans, soup, mopping up gravy etc.) or on their own as a savoury snack

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